Strawberry Rhubarb Pie

Makes 1 9″ pie. Serves 8

Pie Crust for 9″ double-crust pie (your favorite)

1 1/8 c. honey

1/8 t. salt

cinnamon to taste

1/3 c. flour

2 c. sliced rhubarb

2 c. sliced strawberries (1 pound container)

Preheat oven to 425 degrees. Line a 9″ pie pan with half the pastry dough. Combine the honey, salt, cinnamon and flour in a bowl. Add rhubarb and strawberries and toss well. Pile into the lined pie pan. Roll out the remaining dough and place on top. Trim and crimp. Bake for 10 minutes. Reduce heat to 350 degrees and bake 30-40 minutes until done. Filling should be tender and crust should be browned. Let rest for a couple of hours until set.